Ingredients
1 1/2 pounds ripe tomatoes, cored and coarsely chopped
5 ounces stale (or lightly toasted) bread, crust discarded, inside torn or chopped into bite-size pieces
1/3 cup extra virgin olive oil, plus more for drizzling
1 garlic clove, crushed and peeled
1 tablespoon sherry vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper, plus more for serving
1/3 cup 80ml cold water
2 hard-boiled eggs, chopped (optional)
1/4 pound diced jamón serrano or prosciutto, finely chopped (optional)
Instructions
Puree the soup: In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to 1/3 cup of cold water to thin the soup.
Chill: Cover and refrigerate until chilled, at least 1 hour.
Serve: Divide the soup among 4 serving bowls. Garnish with the hard-boiled eggs and ham if using. Drizzle with olive oil and sprinkle with a grind of black pepper. Serve cold.
